Description
These Pumpkin Snickerdoodle Cookies are soft, chewy, and full of cozy fall spices. With the classic tang of cream of tartar and rich pumpkin flavor, they come together easily with no chill time required. The perfect cookie for autumn gatherings or a sweet homemade snack.
Ingredients
Scale
Dry Ingredients:
- 2¾ cups (345g) all-purpose flour
- 1½ tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Wet Ingredients:
- 1 cup (225g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed light brown sugar
- ¾ cup (170g) pumpkin puree
- 1 large egg yolk
- 2 tsp vanilla extract
Rolling Sugar:
- ¼ cup (50g) granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat: Set your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Dry Mix: In a bowl, whisk together the flour, cream of tartar, baking soda, salt, and spices.
- Cream Butter & Sugars: Beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Add Wet Ingredients: Mix in pumpkin puree, egg yolk, and vanilla extract until fully combined.
- Combine: Gradually add dry ingredients to wet, mixing just until combined.
- Roll in Sugar: Mix rolling sugar and cinnamon. Form 1.5 tbsp-sized dough balls, roll in cinnamon sugar.
- Bake: Place 2 inches apart on sheets and bake for 10–12 minutes, until edges are set. Centers should appear slightly underdone.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Don’t skip cream of tartar—it creates that classic snickerdoodle flavor.
- To prevent flat cookies, ensure your butter is softened but not overly warm.
- Let cookies fully cool for best texture and chewiness.
- You can freeze dough balls and bake from frozen with an added 1–2 minutes.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
Keywords: Pumpkin Snickerdoodle Cookies, Soft Pumpkin Cookies, Fall Cookie Recipe, Easy Pumpkin Cookies, Chewy Snickerdoodles